Slow Cooker Chicken Spaghetti

Slow Cooker Chicken Spaghetti is a great way to feed a family filled with simple ingredients like spaghetti noodles, cream soup, bell peppers, chicken, and the best spices to make this family dinner.

The crockpot chicken spaghetti recipe is one of our family favorite easy dinners that we rotate through, and is perfect for when you have busy days or busy weeknights.

Once you have made this crockpot meal, you’ll start planning the next time you want to eat this slow cooker creamy chicken spaghetti, especially since it is an easy meal that even a very picky eater will enjoy. 

Ingredient Notes:

• Cream of chicken soup 
• Diced tomatoes
• Green pepper diced
• Cream cheese, cubed 
• Grated cheddar cheese
• Salt 
• Garlic powder
• Onion powder
• Cayenne pepper 
• Boneless skinless chicken breasts
• Spaghetti 
• Fresh parsley

How to make Slow Cooker Chicken Spaghetti:

1. Make the sauce. In the basin of a slow cooker, mix together the cream of chicken soup, diced tomatoes, green pepper, cream cheese, 2 cups of cheddar cheese, salt, garlic powder, onion powder, and cayenne pepper until well combined. 
2. Add the chicken. Add the chicken to the slow cooker and spoon some sauce over it to cover. 
3. Cook. Seal the slow cooker and cook on low heat for 6 hours. 
4. Make the spaghetti. 20 minutes before the cooking time is up, fill a large pot with water and bring it to a boil. Add the salt. Cook the spaghetti in the salted water according to the directions on the package. Drain the spaghetti, reserving 1 cup of the pasta water. 
5. Shred the chicken. Remove the chicken from the slow cooker and shred it with two forks. Stir the shred chicken it back into the sauce. 
6. Put it all together. Stir the spaghetti into the sauce until every noodle is thoroughly coated. If the sauce is having a hard time adhering to the pasta, stir in a bit of the reserved pasta water. 
7. Serve. Serve warm garnished with fresh parsley. 

Storage Tips

Once you and your family have enjoyed this tasty dinner recipe, place leftovers in an airtight container and keep it in the fridge for 3-4 days for an easy weeknight meal for another night.

Substitutions for easy crockpot chicken spaghetti

If you don’t have any diced tomatoes on hand, feel free to grab a can of Rotel and use the tomatoes with green chilies in place of the diced tomatoes. The Rotel tomatoes are perfect, but the green chilies will add a little spice to the dish. 

You can also use cream of mushroom soup in place of cream of chicken. 

Serving Suggestions

• Mini Garlic Monkey Bread
• Cheesy Garlic Texas Toast
• Oven Roasted Green Beans
• Seven Layer Green Salad
• Air Fryer Asparagus
• Olive Garden Breadsticks

Serves: 6 servings

Slow Cooker Chicken Spaghetti

Slow Cooker Chicken Spaghetti is a great way to feed a family filled with simple ingredients and the best spices to make this family dinner.

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

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Ingredients

• 2 cans cream of chicken soup
• 14.5 ounce diced tomatoes (1 can)
• ¼ cup green pepper diced
• 4 ounces cream cheese cubed
• 2 cups grated cheddar cheese
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• dash of cayenne pepper
• 2 pounds boneless skinless chicken breasts
• 1 pound spaghetti noodles
• 1 teaspoon salt
• ⅓ cup fresh parsley

Instructions

• Make the sauce. In the basin of a slow cooker, mix together the cream of chicken soup, diced tomatoes, green pepper, cream cheese, 2 cups of cheddar cheese, salt, garlic powder, onion powder, and cayenne pepper until well combined.
• Add the chicken. Add the chicken to the slow cooker and spoon some sauce over it to cover.
• Cook. Seal the slow cooker and cook on low for 6 hours.
• Make the spaghetti. 20 minutes before the cooking time is up, fill a large pot with water and bring it to a boil. Add the salt. Cook the spaghetti in the salted water according to the directions on the package. Drain the spaghetti, reserving 1 cup of the pasta water.
• Shred the chicken. Remove the chicken from the slow cooker and shred it with two forks. Stir it back into the sauce.
• Put it all together. Stir the spaghetti into the sauce until every noodle is thoroughly coated. If the sauce is having a hard time adhering to the pasta, stir in a bit of the reserved pasta water.
• Serve. Serve warm garnished with fresh parsley.

Notes

If you don’t have any diced tomatoes on hand, feel free to grab a can of Rotel and use the tomatoes with green chilies in place of the diced tomatoes. The Rotel tomatoes are perfect, but the green chilies will add a little spice to the dish. 

Nutrition

Calories: 662 kcal · Carbohydrates: 63 g · Protein: 53 g · Fat: 21 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.02 g · Cholesterol: 145 mg · Sodium: 1281 mg · Potassium: 971 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 912 IU · Vitamin C: 18 mg · Calcium: 346 mg · Iron: 3 mg

Equipment

• Slow Cooker
• large pot
• Forks (to shred)

Recipe Details

Course: Main Course

Cuisine: American

Cost: $10

Author: Steph Loaiza